More Evidence That Red and Processed Meats Are Deadly

March 8, 2013
People who consume the most red and processed meat are at higher risk for an early death, according to a study published this week. Data from 448,568 men and women in the European Prospective Investigation into Cancer and Nutrition (EPIC) study showed that, during the average 12.7 year follow-up period, eating red meat and processed meat increased the risk of dying by 14 and 44 percent, respectively, compared with those who ate the least amount. These findings support Harvard’s 2012 published study also showing red and processed meat is linked to premature death.
Rohrmann S, Overvad K, Bueno-de-Mesquita HB, et al. Meat consumption and mortality – results from the European Prospective Investigation into Cancer and Nutrition. BMC Medicine. 2013;11:63.
Pan A, Sun Q, Bernstein AM, et al. Red meat consumption and mortality: results from 2 prospective cohort studies. Arch Intern Med. 2012;172:555-563.